MORNING GLORY MUFFINS
Start your day with this muffin, packed with energy and fiber.
Makes 6 muffins
1. Preheat oven to 350°F (180°C). Lightly coat a six-cup
muffin pan with nonstick cooking spray and set aside.
2. Insert the chopping blade into the work bowl of the
food processor. Add the flours, salt, baking soda,
cinnamon, oats and zest to the work bowl; process on
Low for 10 seconds to sift. Transfer ingredients to a
medium mixing bowl; reserve. Add the walnuts and
pulse to chop, about 5 times. Leaving the nuts in the
bowl, remove the chopping blade and insert the
medium shredding disc. Cut the carrots to fit the feed
tube snugly and shred on High. Add to the bowl with
the dry ingredients and stir to combine; reserve.
3. Reinsert the chopping blade and add the brown
sugar, eggs, oil and vanilla to the work bowl and
process on Low for 5 seconds, until combined. Add
the flour/carrot mixture, and pulse three times to
combine. Scrape down the sides of the bowl and add
the coconut and sunflower seeds. Pulse 3 to 4 more
times to incorporate.
4. Divide the batter among the prepared muffin cups
and bake for 18 to 20 minutes, until a toothpick or
cake tester comes out clean.
Nutritional information per muffin:
Calories 316 (60% from fat) • carb. 27g • pro. 6g • fat 22g
• sat. fat 4g • chol. 62mg • sod. 232mg • calc. 30mg • fiber 3g
NONSTICK COOKING SPRAY
¼ CUP (60 ML) UNBLEACHED,
ALL-PURPOSE FLOUR
1
⁄3
CUP (75 ML) WHOLE WHEAT
FLOUR
½ TEASPOON (2 ML) KOSHER
SALT
½ TEASPOON (2 ML) BAKING
SODA
½ TEASPOON (2 ML) GROUND
CINNAMON
¼ CUP (60 ML) ROLLED OATS
(NOT INSTANT)
½ TEASPOON (2 ML) GRATED
ORANGE ZEST
1
⁄3
CUP (75 ML) WALNUTS,
LIGHTLY TOASTED
2 LARGE PEELED CARROTS
1
⁄3
CUP (75 ML) PACKED, LIGHT
BROWN SUGAR
2 LARGE EGGS, ROOM TEM
-
PERATURE
1
⁄3
CUP (75 ML) VEGETABLE OIL
½ TEASPOON (2 ML) PURE VA
-
NILLA EXTRACT
1
⁄3
CUP (75 ML) SHREDDED,
UNSWEETENED COCONUT
2 TABLESPOONS (30 ML)
SUNFLOWER SEEDS
CHUNKY GUACAMOLE
Our fresh guacamole is perfect for the Sunday game or served
alongside quesadillas for a festive dinner. It is also a component
in our Ten-Layer Nachos (page 32)!
Makes about 1 cup (250 ml)
1. Insert the chopping blade into the work bowl of the
food processor. Add the garlic, jalapeño, scallion and
cilantro and pulse to roughly, but evenly chop.
2. Scrape down the sides of the bowl. Scoop out the
insides of the avocados in pieces directly into the
work bowl and add the salt and lime juice. Alternate
between pulsing and running on High until desired
consistency is achieved, about 10 to 15 pulses.
Nutritional information per serving [¼ cup (60 ml)]:
Calories 71 (73% from fat) • carb. 4g • pro. 1g • fat 6g
• sat. fat 1g • chol. 0mg • sod. 118mg • calc. 7mg • fiber 3g
1 SMALL GARLIC CLOVE
½ JALAPEÑO, SEEDED, CUT
INTO 1-INCH (2.5 CM) PIECES
1 SCALLION, CUT INTO 1-INCH
(2.5 CM) PIECES
1 TABLESPOON (15 ML)
FRESH CILANTRO,
STEMS DISCARDED
2 RIPE AVOCADOS, HALVED,
PITS REMOVED
2 TABLESPOONS (30 ML)
FRESH LIME JUICE
¾ TEASPOON (3.75 ML)
KOSHER SALT
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